Hello everybody, it’s me, Dave, welcome to our recipe page. Today, we’re going to prepare a special dish, mexican bean soup. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Mexican Bean Soup is one of the most popular of current trending meals on earth. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions daily. Mexican Bean Soup is something which I’ve loved my entire life. They are nice and they look wonderful.
Of course, you're welcome to use a batch of homecooked beans, but this recipe is most handy for those days when you get home from work and need a. Today I am making a delicious pot of charro beans. This Mexican style bean soup is hearty and can be a meal or a side to your next BBQ. This warming, spiced vegetarian soup packs in goodness and is filling too.
To get started with this particular recipe, we must prepare a few ingredients. You can have mexican bean soup using 16 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Mexican Bean Soup:
- Prepare 1 cup boiled red kidney beans
- Take 2 tbsp olive oil
- Get 1 tbsp finely chopped garlic
- Prepare 1/2 cup finely chopped red bell pepper
- Prepare 1/2 cup finely chopped green capsicum (I didn't use)
- Get 1/2 cup finely chopped tomatoes
- Get 1 tbsp tomato puree
- Get 2 cups roughly chopped fresh tender spinach leaves
- Prepare 2-3 Sun dried tomatoes (optional)
- Take 1 tsp oregano(dried)
- Make ready to taste red chilli powder
- Make ready 1/4 tsp cumin powder
- Prepare to taste salt
- Make ready For garnish:
- Make ready as required Coriander leaves and spring onions
- Take as required Feta cheese (crumbled)
The soup is vegetarian but you can make this soup vegan by omitting the cream and cheese when you serve it. Mexican Black Bean Soup with Chorizo. This Black Bean Soup is hearty and wholesome and is great as a main meal on a cold winter evening. This pinto bean soup blends Mexican-inspired flavors for a creamy, hearty soup option for the Fall/Winter months.
Steps to make Mexican Bean Soup:
- Soak the red kidney beans for 6-8 hours or overnight. Boil the beans till it’s soft.
- Don't over boil but at the same time make sure the beans are cooked till slightly split open but still hold their shape too.
- Take oil in a thick bottomed pan. Add the garlic and fry for a few seconds. Now add the tender spinach leaves, red bell peppers, tomatoes and green capsicum one by one, frying for a few seconds after each addition. Add dried oregano.
- When everything is cooked and soft, add the cooked kidney beans along with the water it was boiled in. Can add more water or vegetable stock to make the required consistency of soup.
- Season it with salt, chilli powder and cumin powder. - Let it boil nicely and simmer for 5 to 10 minutes.
- Serve hot in a bowl by garnishing it with chopped spring onions, coriander leaves & crumbled feta. (I don't like feta so I didn't use)
- You can eat as well as sip it! - One can have it with steamed rice. It can be served with tortilla or toasted bread too.
This Black Bean Soup is hearty and wholesome and is great as a main meal on a cold winter evening. This pinto bean soup blends Mexican-inspired flavors for a creamy, hearty soup option for the Fall/Winter months. Mexican Bean and Tomato Soup is a rich, hearty, loaded with veggies , spicy soup and of the best comfort foods on a cold day. This Mexican-inspired pinto bean soup is creamy, packed with flavor, and hearty enough for a meal! Bonus: it's super easy to make and cooks up in one pot, making it perfect for weeknight dinners.
So that is going to wrap this up with this special food mexican bean soup recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
